| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Frozen large scallops; thawed, drained |
| 1 |
c |
Broccoli flowerets |
| 1/2 |
c |
Red or green pepper strips |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Dried basil leaves; crushed |
| 2 |
tb |
Parkay margarine |
| 1/4 |
lb |
Velveeta pasteurized process cheese spread; cubed |
| 1 |
tb |
Dry sherry (optional) |
| 2 |
c |
Hot cooked rice |
INSTRUCTIONS
Saute broccoli, peppers, garlic and basil in margarine. Add scallops;
continue cooking for 2 to 3 minutes or until tendet. Stir in Velveeta
cheese spread and sherry; continue heating until cheese spread is melted.
Serve over rice. 2 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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